Instructions

Preheat oven to 350.

In a large bowl, add the shortening and sugar and beat on medium speed until light and fluffy (about 2-ish minutes). Add in the tahini, almond milk, and lemon emulsion.

Next, mix in half of the flour with the cornstarch, baking powder, and salt. Add the rest of the flour, using your hands to mix if you have to. The dough should hold together when squeezed. Add more milk or more flour if needed (I had to use more flour since my tahini was so oily).

Roll dough into tablespoon since balls and roll them into the extra sugar. Place them on a cookie sheet lined with parchment paper or a silpat. Flaten the dough balls down just smidge and bake for 10-12 minutes, or until the edges are a very light brown.

Cool the cookies on the sheet for 10 minutes before moving them to a rack.